RIGATONI WITH SWEET SAUSAGE AND TOMATO SAUCE
Source: The Sopranos Family Cookbook: As Compiled by Artie Bucco by Allen Rucker and Michele Scicolone

1 lb Italian-style pork Sausages
2 tbsp olive oil
2 cloves garlic, finely chopped
1/2 cup dry white wine
3 lbs plum tomatoes, peeled, seeded, and chopped, or 1 (28-35 ounce) can of Italian peeled tomatoes, passed through a food mill.
Salt and freshly ground pepper
3 to 4 basil leaves, torn into bits
1 lb Rigatoni
1/2 cup freshly grated Pecorino Romano

Remove the sausage from the casings. Chop the meat fine.

In a large pot, heat the oil over medium heat. Add the sausage and garlic and cook, stirring frequently, until the sausage is lightly browned.

Add the wine and bring to a simmer. Cook until most of the wine evaporates.

Stir in the tomatoes and salt and pepper to taste. Bring to a simmer. Reduce the heat to low and cook, stirring occasionally, until the sauce is thickened, 1 hour and 15-30 minutes. Stir in the basil.

Meanwhile, bring at least 4 quarts of water to a boil in a large pot over high heat. Add the rigatoni and salt to taste. Cook, stirring occassionally until the rigatoni is al dente, tender, yet firm to the bite. Drain.

In a large heated serving bowl, toss the rigatoni with the sauce. Serve with the grated cheese.